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Recipe: SPicy Tukey


  • 1 tablespoon olive oil plus extra for oiling
  • 1 small onion chopped
  • 2 large garlic cloves crushed
  • 2 tablespoon smoked paprika
  • 2 x 400g tins chopped tomatoes
  • 250 ml turkey or chicken stock<
  • 8 corn tortillas
  • 400 g leftover turkey shredded
  • Pinch of cayenne pepper
  • teaspoon ground cumin
  • 5-6 pickled jalapeño slices chopped
  • 300 ml soured cream
  • 40 g cheddar grated


  • Preheat the oven to 180°C/fan 160°C/gas 4.
  • In another lightly oiled frying pan, fry each tortilla for 30 seconds on one side until golden.
  • Set aside.
  • Put the turkey in the empty pan and warm through with the spices and stock.
  • Remove from the heat and stir in the jalapeño slices.
  • Divide the turkey mixture equally among each tortilla, roll up.
  • Spread one-third of the tomato sauce on the bottom of a large ovenproof dish.
  • Add the rolled tortillas to the dish.
  • Top with the rest of the sauce.
  • Dot with sour cream and sprinkle cheese.
  • Bake until cooked through and bubbling.
  • MUNCH!